Isolate of soy protein is brought in forcemeat of sausage, fish products and semi-finished products in a dry form or after hydration in the form of a proteinaceous and fatty emulsion, granules, gel.

Qualitative characteristics:

Indicators:

Characteristic and norm:

Appearance:

powdery, homogeneous, loose mass with existence of the separate easily scattered lumps and without foreign impurity

Smell and taste:

characteristic of this type of a product, without foreign smacks and smells

Color:

from light-cream to cream

Mass fraction of moisture, %, no more:

7

Mass fraction of protein, %, not less:

90

Mass fraction of fat, %, no more:

1,0

Foreign impurity:

no

Safety indicators: Microbiological indicators do not exceed the admissible norms established the SanPiN 2.3.2.1078-01 (enc. 1 Indus. 1.9.1.1). The maintenance of toxic elements, mycotoxins and pesticides does not exceed the admissible levels established the SanPiN 2.3.2.1078-01 (enc. 1 Indus. 1.9.1). It is made from genetically Unmodified components!